Food-derived umami peptides: bioactive ingredients for enhancing flavor
Yi Wu, Yuyao Shi, Zehui Qiu, Jiahui Zhang, Taiang Liu, Wenzheng Shi, Xichang Wang
Abstract
In order to provide a further overview of the bioactivities of food-derived umami peptides, the study reviewed the sources, preparation and screening, flavor presentation properties, functional properties and their recent progress in the food industry. Food-derived umami peptides could be extracted and prepared by enzymatic and fermentation techniques. Machine learning, molecular docking technology and peptidomics are efficient methods for screening and identifying umami peptides and exploring their flavor mechanisms. In addition to the flavor properties, some of the umami peptides have a variety of functional properties, including antioxidant, hypolipidemic and hypoglycemic properties. Therefore, these umami peptides could not only be used as raw materials for traditional seasonings, but also be developed for the field of functional foods. This review aims to comprehensively summarize the flavor properties and functional properties of umami peptides, providing new directions for the exploitation and utilization of umami peptides in the food industry.